An oven won't fit under a rangetop. If you chose a cooktop, you could fit an oven underneath. Or you could locate an oven undercounter somewhere else in your kitchen. Also have you seen the new 2-in-1 wall oven that GE is introducing (see link below)? That may be a nice option for you if you decide to do a separate oven.

We have the BS 36" rangetop and love it. If you do high heat cooking, you would really enjoy using 22K burners, so if you go that route, I encourage you to consider keeping those. The simmer burner is no slacker- it puts out as much heat as a standard builder-grade gas stove burner (9 or 10K). We use it with our smaller pans and are happy to have it.

Here is a link that might be useful: 2-in-1 oven

Have you considered a Lacanche Cluny? With it you would get dual fuel double ovens that are somewhat smaller (can still hold a turkey though) and a 5 burner gas cooktop. The burners would not all have the same BTU rating though and the range would be 39 5/16 inches, a bit bigger than you would like. Repairs are not frequent as the range is very basic.

Otherwise, I think a rangetop with one oven underneath would work, but I don't know how you would get double ovens under a rangetop. Space limitations can really be a pain to overcome. But you've come to the right place, for sure, to get lots of great help. Good luck.

Wow, alku05, that GE 2-in-1 oven looks like it will be great for a lot of people with space limitations. Great suggestion.

we went with lacanche - woo hoo! :) you can check out their stellar offerings at the link below and have fun!

Here is a link that might be useful: Lacanche

If you go the Bluestar route, I would think twice (at least) before eliminating the 22k BTU burners. You said you like to do high heat cooking. Why then eliminate the two 22K BTU burners just so all are the same?

What about a 30" range with another 24" oven elsewhere? That way you'd get the two ovens (although you'd end up with only 4 burners instead of six). When I really think about it, I can only remember of one or two occasions when I've used >4 burners at a time in the past 18 months and I cook at least two meals a day consistently. Or could you do a 36" rangetop with stacked double ovens elsewhere? I have the 36" Wolf AG range and am very pleased with it. Like you, my top 2 contenders were Bluestar and Wolf. I finally decided I liked the identical burner configuration and look of the Wolf better but then I didn't need 22K burners and was leery of the 100% cast iron top. I am very particular in my kitchen (someone might say O/C), taking my rangetop apart to clean after heavy cooking sessions, and I didn't think I'd want to be taking apart all the heavy cast iron on the Bluestar for daily cleaning. I'm not hugely fond of "patina" although I admire those who are. I do really like that the Wolf's semi-open burners are all the same in size and power. My only complaint is that a 36" oven is huge and takes a long time to preheat (this is true with any 36" oven). I end up using my 30" wall oven most of the time simply because it preheats faster. Just some things to think about - they are both wonderful ranges.

I vote for berryberry and alku's observations in general given your constraints/requirements. I most definitely WOULD NOT give up the BS 22K power burners if you go BS. The odds of needing all 6 burners on high ever is usually remote to functionally never. With the standard BS configuration, you would get 2-22K burners, 3-15K burners and the simmer in a back corner which, as commented on, is a terrific option. If you are an often high heat cooker, my opinion is you are backing up to give up the 2-22K burners in favor of trading out the simmer for a 15K burner.

My last range was a Wolf 36 inch AG open burner model and all of the burners were 16,500 btu's. In hindsight, I would have gladly downgraded 4 of the 16,500 burners to 15K and a simmer to get the 2-22K burners-no questions asked and I do a fair amount of high heat cooking. The 16.5K burners of the Wolf never produced the results I have experienced from the 22K BS burners.

If you called Art Culinaire, who sells Lacanche in USA, they may be able to customize your rangetop for you as each range is individually handmade in France. Perhaps you can get each burner configured the way you want them and then you would have the 2 smaller duel fuel ovens.

First time here - so I apologize for not being clear. Thanks for the wonderful input.

I just meant that many (like Fratelli/Fisher Paykel/Jenn Air, etc) have 9000 BTU burners. And many of the ranges have *physically* small burners as well -which I dont prefer.I want all 4 burners to go from a low->high - 22,000 is great - guess the Blue Star I saw did not have that by default. But thanks for the useful information.

I dont need 6 burners. I only ever use 3. But - with a 36" I can get more space for manipulating two 13" pans or a 13" pan + wok. I read on this forum that many others went to a 36" range for this one reason. I am, infact, worried that a 36" would look clunky in my kitchen.

From the posts here - I guess most folks recommend the blue star over wolf too. I will take a look at the blue star again. I really liked the continuous grates on the wolf. I sometimes wonder if I'll break my wrist - when I lug around heavy cast iron woks, pans, etc :).

One more set of questions as I re-read all your responses.

Does a 36" oven take forever to heat up? That's what I was worried about. I now have a GE Profile 30" wall oven and I find that slow to heat up. Which is why I *wished* that I could get a pro-style range with split ovens.

Anybody with insight into how long pre-heating takes on a GE Profile - as against a Blue Star or Wolf?

I use a 20" wide x 16" deep cookie sheet in my 'small' 24" Bluestar range. My point is, yes, even larger gas ovens will take time to pre-heat. Bluestar's pre-heat from the oven burner only, no help from the Broiler at the same time. I think a good electric wall oven would pre-heat faster.

My 36" Wolf takes about 30-40 minutes to reach a true even oven temp (I run the convection fan to circulate the hot air which helps a bit) and I think this is probably standard for most 36" gas range ovens. My 30" GE Monogram wall oven will reach a nice even temp in about 10-15 minutes. That's a lot of difference to me.

just a note about the spacial considerations on the BS burners. i've got a 30" RNB and have found that the burner area is far roomier than other 30" cooktops i've had (dynasty, viking). the burner grids themselves are quite large, my largest pan, which i'd sometimes overlap onto two burners on our last stove, fits nicely on just one of the 22K burners on my bluestar.

the front lip on the bluestar makes it seem roomier, since it adds 4-5" of manipulation space, as does the middle grid between the right and left burners. it's quite easy to fit four large pots/pans on there all at the same time. i was actually quite surprised to find how roomy it is.

i would've loved a 6-burner range, but our kitchen really is just too small for it and the 42" hood it would've required. it was also a price consideration for me, but now that the 30"-er is in, i don't feel like i'm missing out at all.

Woohoo. More wonderful data. Thanks a lot zoenipp, alexr and edlakin!

So a wall oven will pre-heat faster than an electric oven in a dual-fuel range?? I understand that a gas range would be slower.

This is important data!

I currently have a 30" GE Profile wall oven-microwave combination. The GE Profile is a convection oven and will take 15-20 minutes to heat up to say, 375 degrees.

Hydrangea,

My electric wall oven heats faster than my gas range oven. The wall one is 30" and the range is 36". I have assumed the slower preheat on the range is because it's a cavernous oven, not because it's gas vs. electric. I don't know if dual-fuel would solve your problem. Anyone else care to weigh in?